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MORE BROWNIES
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Mocha almond brownies
2 cups sugar
1 1/4 cups White Lily all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted and cooled
4 eggs
1 1/2 teaspoons almond extract
1 1/2 cups semisweet chocolate chips
1 cup sliced almonds
Preheat oven to 350 degrees. Line 13-by-9-inch baking pan with aluminum foil and grease lightly. Stir sugar, flour, cocoa, coffee, soda and salt in large bowl and set aside. Mix melted butter, eggs and almond extract until smooth. Add flour mixture and stir until moistened. Spread batter in pan. Sprinkle almonds over top of batter. Bake 35-40 minutes or until toothpick inserted 1-inch from center comes out barely moist. Do not overbake. Cool on wire rack. When completely cool, remove from pan, peel off foil and cut into squares. Yield: 2 dozen 2-by-2-inch brownies.
Coconut pecan brownies
2 cups sugar
1 1/4 cups White Lily all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup butter or margarine, melted and cooled
4 eggs
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans
1 cup shredded coconut
2 tablespoons brown sugar
Preheat oven to 350 degrees. Line 13-by-9-inch baking pan with aluminum foil and grease lightly. Stir sugar, flour, cocoa, soda and salt in large bowl and set aside. Mix 1 cup melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips. Spread batter in pan. Bake 10 minutes. Mix 1/4 cup butter, pecans, coconut and brown sugar. Remove brownies from oven and top with pecan mixture. Bake addition 25-35 minutes, or until done. Cool on wire rack. When completely cool, remove from pan, peel off foil and cut into squares. Yield: 2 dozen 2-by-2-inch brownies.
Black forest brownies
2 cups sugar
1 1/4 cups White Lily all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, melted and cooled
4 eggs
2 teaspoons vanilla
1 cup cherry pie filling
1/4 cup warmed hot fudge sauce
Preheat oven to 350 degrees. Line 13-by-9-inch baking pan with aluminum foil and grease lightly. Stir sugar, flour, cocoa, soda and salt in large bowl and set aside. Mix melted butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Spread batter in pan. Bake 15 minutes. Remove from oven and spoon teaspoonfuls of 1 cup cherry pie filling 1-2 inches apart over partially baked batter. Bake additional 20-30 minutes or until toothpick inserted 1-inch from center comes out barely moist. Do not overbake. Remove from oven and drizzle with 1/4 cup warmed hot fudge sauce. Cool on wire rack. When completely cool, remove from pan, peel off foil and cut into squares. Yield: 2 dozen 2-by-2-inch brownies.
Source: Chris Kahn
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